Mother Hubbard's cupboard

Two quarts flour (full) ; one quart milk or water, one cup lard, one-half cup yeast, one tablespoon sugar, salt. Melt the lard in half the milk (or water) ; when it comes to a boil, pour on the flour, thoroughly scalding the quantity it will wet ; then put in the remaining milk, cold ; add the other ingredients ; mould thoroughly, like bread, and let stand to rise very light (which will take from five to six hours) ; then stir down, and put where it will be cold. As fast as it rises, work it down, until entirely cold ; then mould it, and leave where it will be cold as possible without freezing. This dough will keep a week, and when wanted can be rolled, cut, and baked like soda biscuit — letting them stand to rise ten minutes on the pans before baking. Mrs. A. A. Morgan. FRENCH ROLLS. One pint of milk, scalded ; put into it while hot half a cup of sugar and one tablespoon of butter ; when the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake ; stir in flour to make a stiff sponge, and when light mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again — repeat two or three times ; then turn the dough on to the moulding board, and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter, and fold over. Let the rolls rise on the tins ; bake, and while warm brush over the surface with melted butter to make the crust tender. Mrs. W. N. S. 28 "Mother Hubbard's Cupboard." PARKER HOUSE ROLLS. One teacup home made yeast, a little salt, one tablespoon sugar, piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald with the lard in it. Prepare the flour with salt, sugar and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night ; in the morning but very slight kneading is necessary. Then roll out and cut with large biscuit cutter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven. Mrs. E. Foster Hoyt. PARKER HOUSE ROLLS. One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, one-half tablespoon sugar, one-half teaspoon salt. In the evening put the flour in a bowl ; put the salt and lard in the milk, and warm until the lard is melted. When the milk is lukewarm, add the yeast ; mix well, and pour into the centre of the flour. Do not stir it. Cover and leave it in the cellar. In the morning work it thoroughly and let rise ; two hours before tea, roll it out two-thirds of an inch thick ; cut with a tin cutter four inches across. With a feather coat half of the top with melted butter, and lap it nearly over the other half. Then draw them out a little, to make them rollshaped ; lay them apart in buttered pans, and when light bake. Mrs. Miller. RUSK. Four eggs, two cups sugar, one cup butter, one pint milk, three-fourths cup yeast. Beat eggs and sugar together, and mix all soft with flour. Let them rise over night ; mix again, and when light make into biscuit ; put in tins, and raise again before baking. When taken from the oven, rub the top with sugar and cream. Mrs. Woodbury. Bread. 29 TEA RUSK.